Black and White Cookies
/Ingredients:
Cookie:
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup well shaken buttermilk
1 tsp vanilla
1/3 cup unsalted butter, softened
2/3 cup sugar
1 large egg
1 lemon for zesting
Frosting:
1 1/2 cups powdered sugar
1/4 tsp vanilla
1-2 Tbsp water
1/4 cup unsweetened Dutch-process cocoa powder
1. Preheat oven to 350
2. In a stand mixer, cream, the butter and sugar together for 3 to 4 minutes on high until light and fluffy. Add the lemon zest. Add in the egg until fully combined.
3. In a small bowl whisk together the flour, baking soda, and salt.
4. In a measuring cup, add your buttermilk and stir and vanilla.
5. To the stand mixer, alternate the flour and buttermilk mixture starting with the flour first until all combined (I do about a third of the flour, then half the buttermilk, then 1/3 of the flour, then the rest of the buttermilk, then the rest of the flour).
6. Using a silpat or a buttered baking sheet scoop 1/4 cups of batter (ice cream scoop is perfect) and give them 2 inches of space between the batter.
7. Bake for 12 to 14 minutes or until the tops are golden brown and puffed up in the center, but if you touch them, they spring back. Either on your sheet or transfer to a cooling rack before adding the icing as a warm cookie will melt the icing.
8. To make the icing, add the powdered sugar, vanilla, and one tablespoon of water and a small bowl until smooth. Put half the icing into a second bowl and add in the cocoa powder. Add small spoonfuls of water until it resembles the same consistency as the vanilla icing. Using a knife, spread the vanilla icing on half the cookie. Spread the chocolate icing on the other side of the cookie.
redspoonbakery.com